Chicken fajitas with tomato salsa

Chicken fajitas with tomato salsa

About this recipe:Although in northern Mexico ‘fajitas’ refers to a specific cut of beef, elsewhere in the world the term has come to describe a combination of sizzling pan-grilled chicken strips with peppers and onions, wrapped in a flour tortilla. The dish has very little fat, but lots and lots of fresh flavours.

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MethodPrep:30min › Cook:30min › Ready in:1hr

In a bowl combine the chicken strips with the garlic, cumin, chilli, paprika, oregano, orange zest and juice, lemon juice, 1 tbsp of the oil and 3 tbsp of the coriander. Mix well so that all the chicken strips are coated, then leave to marinate for at least 15 minutes.

To make the salsa, combine all the ingredients. Add the remaining chopped coriander. Season with ¼–½ tsp lemon juice and some salt and pepper to taste. Set aside.

Preheat the oven to 180°C (350°F, gas mark 4) and preheat the grill to high. Heat a ridged cast-iron grill pan or heavy-based frying pan until it is very hot. Brush with the remaining 1 tbsp of oil. Put in the green peppers and onions and cook for 6–8 minutes or until lightly charred. Remove from the pan and set aside.

Wrap the tortillas, stacked up, in foil and put into the oven to warm for 10 minutes. Meanwhile, spread out the chicken in a shallow layer in the grill pan. Grill close to the heat, turning once or twice, for about 5 minutes or until thoroughly cooked.

To serve, divide the chicken, onions and peppers among the warm tortillas and roll up. Serve with the fresh salsa and yogurt. Alternatively, present the ingredients separately, with the tortillas wrapped in a cloth to keep them warm, and let your guests make their own fajitas.

Another idea

For quesadillas, use only 170 g (6 oz) chicken. Allow 1 tortilla per person. Sprinkle one half of each tortilla with 15 g (½ oz) grated Cheddar cheese and add a spoonful or two of the hot cooked chicken strips and green peppers and onions. Fold into a half-moon shape, pressing the edges together, and fry until lightly golden on each side.

Plus points

Onions and garlic are not just valuable assets in the kitchen, they have been used throughout history as a cure-all. Recent research suggests that garlic can help to reduce the risk of heart disease. Both are thought to prevent blood clotting and act as natural decongestants. Include them in your cooking as much as possible. * Substituting the traditional soured cream with low-fat yogurt helps to keep the fat content down.